Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup chopped macadamia nuts
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until creamy.
4. Add the eggs and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture and beat until just combined.
6. Stir in the chocolate chips and macadamia nuts.
7. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
8. Bake for 12-15 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 12-15 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 24 cookies
Nutritional information:
- Calories: 280
- Fat: 17g
- Carbohydrates: 30g
- Protein: 3g
Substitutions for ingredients:
- Instead of macadamia nuts, you can use chopped walnuts or pecans.
- You can use milk chocolate chips or dark chocolate chips instead of semisweet chocolate chips.
Variations:
- Add 1 tsp of cinnamon to the flour mixture for a spiced version of these cookies.
- Use white chocolate chips and dried cranberries instead of semisweet chocolate chips and macadamia nuts for a festive twist.
Tips and tricks:
- Make sure the butter is at room temperature before beating it with the sugar.
- Don't overmix the dough once you've added the flour mixture.
- For a chewier cookie, slightly underbake them.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- To reheat the cookies, place them in a 350°F (175°C) oven for 5 minutes.
Presentation ideas:
- Serve the cookies on a platter with a glass of milk.
Garnishes:
- Sprinkle some sea salt on top of the cookies for a salty-sweet flavor.
Pairings:
- Serve the cookies with a cup of coffee or tea.
Suggested side dishes:
- These cookies are a dessert on their own, but you can serve them with a scoop of vanilla ice cream for an extra treat.
Troubleshooting advice:
- If the cookies spread too much while baking, chill the dough in the refrigerator for 30 minutes before baking.
Food safety advice:
- Make sure the eggs are fresh and the butter is not rancid.
Food history:
- Chocolate chip cookies were invented by Ruth Wakefield in 1938 at the Toll House Inn in Massachusetts.
Flavor profiles:
- These cookies are sweet, buttery, and nutty with a hint of saltiness from the macadamia nuts.
Serving suggestions:
- Serve the cookies warm with a scoop of ice cream for a decadent dessert.
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Taste: Sweet, Chocolatey, Nutty, Buttery, Chewy